Crunchy Asian Sesame Chicken Salad

Crunchy Asian Sesame Chicken Salad is a bright, flavorful mix of tender chicken, crisp vegetables, and crunchy toppings, all tossed in a savory sesame-ginger dressing. It’s refreshing and satisfying, with the perfect balance of textures and sweet-salty flavor. I love making this for lunch or a light dinner when I want something fresh, filling, and full of bold taste.

Why I Love This Recipe

I love this salad because it’s everything I want in one bowl—crunch, protein, and a punchy dressing that pulls it all together. The mix of cabbage, carrots, and green onions gives it a great crunch, while the sesame dressing adds that irresistible nutty, tangy flavor. It’s quick to prep and easy to customize, and it keeps well, making it great for meal prep or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Cooked chicken breast or rotisserie chicken, shredded or chopped

• Green cabbage or coleslaw mix

• Red cabbage (optional, for color)

• Carrots, shredded or julienned

• Green onions, sliced

• Cilantro, chopped (optional)

• Crunchy ramen noodles or wonton strips

• Sliced almonds or cashews

• Sesame seeds (optional)

For the dressing:

• Soy sauce

• Rice vinegar

• Sesame oil

• Olive oil

• Honey or maple syrup

• Fresh ginger, grated

• Garlic, minced

• Dijon mustard or a splash of lime juice (optional for extra tang)

• Salt and pepper

Directions

1. I whisk together all the dressing ingredients in a small bowl or shake them in a jar until smooth.

2. In a large salad bowl, I combine the cabbage, carrots, green onions, cilantro, and chicken.

3. I toss in the almonds and sesame seeds, saving the crunchy noodles or wonton strips for last so they stay crisp.

4. I pour the dressing over the salad and toss until everything is well coated.

5. Just before serving, I top the salad with the crunchy ramen or wonton strips for that final crispy touch.

Servings and Timing

This recipe serves 4 people.
Prep Time: 15 minutes
Total Time: 15 minutes

Variations

Sometimes I use grilled or baked chicken thighs for extra flavor, or I swap in shredded rotisserie chicken to keep things fast. I’ve also added edamame, mandarin oranges, or thinly sliced bell peppers for more color and variety. If I want to make it vegetarian, I skip the chicken and add crispy tofu or shelled edamame. A drizzle of sriracha or chili crisp gives it a spicy kick.

Storage/Reheating

I store the undressed salad and dressing separately if I’m making it ahead of time. The veggies and chicken keep well in the fridge for up to 3 days. Once dressed, the salad is best eaten immediately so the crunchy toppings don’t get soggy. I don’t recommend freezing it.

FAQs

Can I use store-bought dressing?

Yes, I’ve used store-bought sesame or Asian-style dressings in a pinch, but the homemade version is quick and has a fresher taste. I just shake it all together in a jar—it’s that easy.

What kind of chicken works best?

I like using grilled or rotisserie chicken, but any cooked and shredded or chopped chicken breast or thigh meat works. Leftovers are perfect for this.

How do I keep the salad crunchy?

I add the crispy toppings—like ramen noodles or wonton strips—right before serving and keep the dressing separate until I’m ready to eat.

Can I make this salad ahead?

Yes, I prep the veggies, chicken, and dressing in advance and store them separately. I assemble everything just before serving to keep it fresh and crisp.

What can I serve with this salad?

It’s a full meal on its own, but I’ve served it with dumplings, spring rolls, or a side of steamed rice for a more complete dinner.

Conclusion

Crunchy Asian Sesame Chicken Salad is one of those recipes I keep in rotation because it’s light, flavorful, and satisfying all at once. It’s easy to make, fun to customize, and always leaves me feeling refreshed. Whether I’m serving it for lunch, dinner, or meal prep, this salad brings big flavor and texture to the table every time.

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